Warm roast potato salad

Name: Warm roast potato salad
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 1.5kg small chat potatoes, halved; 5 slices prosciutto, chopped; 36.40 gm classic olive oil; 58.75 gm light sour cream; 61.88 gm whole-egg mayonnaise; 21.00 gm lemon juice; 20.00 ml drained capers, chopped; 20.00 ml chopped fresh flat-leaf parsley leaves; 20.00 ml chopped fresh basil leaves

4.9

(40)

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Prep Time: 10 minutes

Cook Time: 60 minutes

Total: 70 minutes

Servings: 8

Author : Claire Brookman

mayonnaise prosciutto spring

Ingredients

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1.5kg small chat potatoes, halved5 slices prosciutto, chopped36.40 gm classic olive oil58.75 gm light sour cream61.88 gm whole-egg mayonnaise21.00 gm lemon juice20.00 ml drained capers, chopped20.00 ml chopped fresh flat-leaf parsley leaves20.00 ml chopped fresh basil leaves

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Instructions

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Step 1

Preheat barbecue on high with hood closed. Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until just tender. Drain. Place in a large bowl. Add prosciutto and oil. Season with pepper. Toss to coat.

Step 2

Place potato mixture in a large disposable foil baking tray. Reduce heat to medium. Cook, with hood down, for 40 to 45 minutes or until golden and tender.

Step 3

Combine sour cream, mayonnaise, lemon juice, capers, half the parsley leaves and half the basil leaves in a large bowl. Add potato mixture. Toss to coat. Top with remaining parsley and basil. Serve.